Food additive slurry compositions and powder compositions and food compositions containing the same

ABSTRACT

A food additive slurry or powder composition is disclosed which comprises 100 parts by weight of at least one selected from the group consisting of calcium carbonate, calcium phosphate and dolomite (A) and 0.5 to 60 parts by weight of arabinogalactan (B). The food additive slurry composition of the present invention is highly concentrated and excellent in dispersion stability in liquid, which can be effectively utilized for the enrichment of calcium and/or magnesium by adding to foods such as yogurt, cow&#39;s milk, juice, milk powder, instant noodles and biscuits.

TECHNICAL FIELD

[0001] The present invention relates to a food additive slurrycomposition and food additive powder composition having a highconcentration and excellent dispersion stability in liquid, which iseffectively utilized by adding to foods such as yogurt, cow's milk,juice and milk powder, instant noodles, biscuits, etc., to enrichcalcium and/or magnesium, and a food composition containing the foodadditive slurry or powder composition.

BACKGROUND ART

[0002] Recently, the shortage of ingestion of calcium is often pointedout and this phenomenon is notable in growing children and aged persons.In order to solve the shortage of calcium ingestion, calcium-enrichedfoods have come to be sold. Even in cow's milk which is generally saidto have a high content of calcium, it has been attempted to sell acalcium-enriched cow's milk by further adding calcium. Further, othercalcium-enriched products such as juice and milk powder, instantnoodles, biscuits, etc., are started to be sold.

[0003] For example, in cow's milk and yogurt, a water-soluble inorganicacid form or organic acid form calcium such as calcium lactate andcalcium chloride, a water-difficultly soluble inorganic form calciumsuch as calcium carbonate and calcium phosphate are used.

[0004] However, the water-soluble inorganic acid form or organic acidform calcium are liable to damage the stability of proteins contained incow's milk and yogurt and thus they have a disadvantage that it isdifficult to add more than a given level to thus prevent a large amountof use as materials of calcium.

[0005] On the other hand, the water-insoluble calcium in an inorganicform does not damage the stability of proteins contained in cow's milkand yogurt due to water-insolubility and thus it can be used in a largeamount. The calcium in an inorganic form generally has, however, a highspecific gravity of 2.7 or more and thus when said calcium is dispersedin cow's milk, it precipitates in a short time to undesirably lower thebeauty in appearance. As a result, it has a disadvantage that it can notbe used in a large amount.

[0006] Many methods for adding a large amount of calcium to foods havebeen heretofore proposed. For example, as a method for preparing aslurry of a calcium agent in an inorganic form, Japanese PatentNon-examined publication (Kokai) No. 64-69513 proposes a method forimproving dispersibility of calcium carbonate by irradiating supersonicwave to a calcium carbonate slurry which was not subjected to drying andpulverization in the production step or to a mixture of the calciumcarbonate slurry and a hydrophilic emulsifier with an HLB of not lessthan 10.

[0007] In Example 2 of this publication, a preparation method of acalcium agent slurry having approximately 8% by weight of a solidcontent of calcium carbonate by irradiating supersonic wave to a mixtureof a 10% by weight of calcium carbonate slurry and an aqueous solutionof approximately 6% by weight of sucrose fatty acid ester of the HLB 15.

[0008] However, with such a low concentrated calcium carbonate of 8% byweight or so obtained by this method, though a calcium agent having agood dispersibility can be obtained, it is difficult to prepare acalcium agent slurry having an average particle size of less than 0.3 μmwhich is excellent in dispersibility and applicable to foods beingstored for a long period of time such as long-life cow's milk, and evenwhen prepared, energy cost required for dispersion unavoidablyincreases. Moreover, not only an increase in energy cost, butcirculation costs such as containers of the calcium agent slurry, coldstorage equipment, cold storage, and transportation increase and thus itis not a preferable method.

[0009] Further, Japanese Patent Non-examined Publication (Kokai) No.6-127909 discloses a method for preparing a calcium phosphate dispersionby wet-pulverizing a mixture of a sucrose stearic acid ester with theHLB 16 and calcium phosphate under the specific conditions, and JapanesePatent Non-examined Publication (Kokai) No. 6-127939 discloses a methodfor preparing a calcium carbonate dispersion by wet-pulverizing amixture of a sucrose stearic acid ester with the HLB 16 and calciumcarbonate in the similar manner.

[0010] According to these methods, though it is possible to prepare acalcium agent slurry of an average particle size of less than 0.3 μmhaving a good dispersibility, the solid concentration of a calcium agentslurry proposed is only approximately 10% by weight at highest, and arealso included the problems associated with equipment cost andcirculation cost, as in the case of the method proposed by theabove-mentioned Japanese Patent Non-examined Publication (Kokai) No.64-69513.

[0011] Moreover, Japanese Patent Non-examined Publication (Kokai) No.9-9919 proposes a method for improving dispersibility by adding tocalcium carbonate at least one selected from the group consisting ofphospholipid and protein decomposition products, followed bywet-pulverizing. However, the product obtained by this method includesthe problems in flavor such as odor and bitterness. Moreover, accordingto this publication, since the calcium dispersion liquid obtainedcontains calcium carbonate of an average particle size of 1 to 3 μm, acow's milk added with calcium obtained by this method is poor inrecovery of calcium carbonate in a centrifugal separator such as aclarifier used in the production step, the precipitation tends to takeplace in foods such as cow's milk and thus it is not suited for foodsbeing stored for a long period of time such as long-life cow's milk.

[0012] Furthermore, Japanese Patent Non-examined Publication (Kokai) No.6-197736 proposes a method for preparing a dried powder by drying by theuse of a drying machine such as a spray dryer a calcium agent slurrycomprising a mixture of a sucrose stearic acid ester with the HLB 16 andcalcium phosphate or calcium carbonate. However, the solid concentrationof a calcium agent of a calcium agent slurry as the material to be driedis as low as approximately 10% by weight and thus there are alsoincluded the problems to be improved from the viewpoint of a dryingenergy cost and an investment cost in a drying equipment.

[0013] Moreover, WO 98-42210 proposes a highly concentrated foodadditive slurry composition and/or powder composition which comprisesmixing at least one selected from calcium carbonate, calcium phosphateand ferric pyrophosphate, and gum arabic, and further a food compositioncontaining the same. However, the gum arabic used in this method is anatural product and thus its cost had extremely increased, in the past,due to the reduced production caused by a natural disaster. In addition,since it is an imported product, it is often difficult to obtain by aninfluence of the world situation. Accordingly, there was a problem inrespect of a stable supply of cheap products.

[0014] In recent years, with a development of containers being storedfor a long period of time for cow's milk, yogurt, juice or the like anda storage method therefor, cases where those foods are stored for a longperiod of time in shops, automatic vending machines, large-size domesticiceboxes or the like are increasing. In such cases, when calciumcarbonate particles added for the calcium-enrichment of those foods arenot good in dispersibility in the foods, they precipitate at the bottomof the container during the storage for a long period of time, whichoften gives unpleasant and unclean feel and impression to drinkers whotake liquid foods such as cow's milk and juice.

[0015] Accordingly, in liquid foods added with inorganic particles suchas calcium carbonate prepared at present for the calcium-enrichment andput on the market, since the period of dispersion stability in foods isshort, the amount of the inorganic particles added have to be limited toan extremely small amount. Otherwise, the use of the inorganic particleshas to be limited to such liquid foods as taken within 1 to 2 days afterbeing purchased by consumers.

[0016] Further, in the recent noodles industry, especially instantnoodles industry, a variety of products added with various minerals andvitamins are developed from the need of differentiation, gastronome(gourmet) tendency and the like. Though calcium carbonate added toenrich calcium has to be dispersed uniformly in the noodles, ifdispersibility and fluidity of the calcium are not sufficient, thecalcium content in the noodles becomes uneven and that is not suited fora calcium-enriched food. Moreover, in order to solve the above problem,it is necessary to stir materials of noodles and calcium carbonate for along time or vigorously to mix them uniformly and this is alsoundesirable from the viewpoint of energy cost.

[0017] Furthermore, in recent years the activity of magnesium in aliving body is drawing attention. Magnesium is closely related withmetabolism of calcium, and its shortage causes various symptoms due todysbolism. Further, magnesium is related to various enzymatic reactions,and is said to maintain the homeostasis in the body. However, since themajority of magnesium is lost in the food refining process, it tends tobe lacking in the eating life of the present days, and therefore,magnesium-enriched food is attracting attention lately.

[0018] For example, in soft drinks a water-soluble magnesium such asmagnesium chloride and magnesium sulfate, and a water-insoluble orwater-difficultly soluble inorganic form magnesium such as magnesiumoxide are added for the purpose of enriching magnesium. However, thewater-soluble organic or inorganic form magnesium is strong inbitterness and thus it can not be denied that its amount added islimited in respect of taste. Moreover, when the water-insoluble orwater-difficultly soluble inorganic form magnesium such as magnesiumoxide is used, it has a specific gravity as high as 3.0 or more.Accordingly, if it is dispersed in, for example, soft drinks, itprecipitates in a short time to undesirably lower the eating impressionand the beauty in appearance. As a result, it has a disadvantage that itcan not be used in a large amount, as in the water-soluble magnesium.

[0019] In light of the foregoing situation, the present invention is toprovide a food additive slurry composition or powder composition havinga high concentration which enhances circulation economy and having ahigh dispersibility which is suitable as an additive for foods such ascow's milk and instant noodles, and a food composition containing thesame.

DISCLOSURE OF THE INVENTION

[0020] The present invention encompasses, in a first aspect, a foodadditive slurry composition which contains 100 parts by weight of atleast one selected from the group consisting of calcium carbonate andcalcium phosphate (hereinafter referred to as a calcium agent), anddolomite (A) and 0.5 to 60 parts by weight of arabinogalactan (B).

[0021] The present invention encompasses, in a second aspect, a foodadditive slurry composition which contains 100 parts by weight of atleast one selected from the group consisting of a calcium agent anddolomite, and 0.1 to 80 parts by weight of a modified starch (C).

[0022] The present invention encompasses, in a third aspect, a foodadditive slurry composition which contains at least one selected fromthe group consisting of a calcium agent and dolomite (A),arabinogalactan (B) and a modified starch (C), in which thearabinogalactan (B) is 0.5 to 60 parts by weight and the modified starch(C) is 0.1 to 80 parts by weight per 100 parts by weight of at least oneselected from the group consisting of a calcium agent and dolomite (A),and the total amount of the arabinogalactan (B) and the modified starch(C) is 1 to 100 parts by weight per 100 parts by weight of at least oneselected from the group consisting of a calcium agent and dolomite (A).

[0023] The present invention encompasses, in a fourth aspect, a foodadditive powder composition, wherein the above-described food additiveslurry composition is dried and pulverized.

[0024] The present invention encompasses, in a fifth aspect, a foodcomposition containing the above-described food additive slurrycomposition and/or food additive powder composition.

BEST MODES FOR CARRYING OUT THE INVENTION

[0025] The calcium carbonate usable in the present invention mayinclude, for example, coral calcium carbonate containing calciumcarbonate of 50% by weight or more, heavy calcium carbonate andsynthetic calcium carbonate. Among these, the synthetic calciumcarbonate prepared by chemical synthetic processes represented by acarbon dioxide process in which milk of lime being an aqueous suspensionof calcium hydroxide is reacted with carbon dioxide gas is preferable,since a fine dispersion is easy to be obtained.

[0026] As a preferable method for preparing a synthetic calciumcarbonate by the carbon dioxide process, the following method isexemplified:

[0027] That is, the carbonation reaction is conducted between lime ofmilk and carbon dioxide gas and an aqueous suspension of the calciumcarbonate is obtained. In this case, calcium carbonate is prepared bystirring and/or wet-pulverizing and/or still standing an aqueoussuspension of the pH Q containing calcium carbonate after completion ofthe carbonation reaction to thus raise the pH of the aqueous suspensionto the pH R satisfying the equations (a) and (b), thereafter, adjustingthe pH of the aqueous suspension to the pH S satisfying the equation (c)by removing alkali substances or lowering the concentration per volumeof alkali substances:

R≧8.6   (a)

10^((R+2))/10^(Q)≧125   (b)

10^((S+2))/10^(R)≦80   (c)

[0028] wherein Q and R mean a pH under the same temperature,respectively. With respect to the pH S, when S is less than 8.6,calculation is made as 8.6.

[0029] The calcium phosphate usable in the present invention stands forinorganic substances comprising calcium salts of phosphoric acid, andmay include natural calcium phosphates containing calcium phosphate of50% by weight or more, cow's born and synthetic calcium phosphate. Amongthese, synthetic calcium phosphate prepared by a chemical syntheticprocess in which a calcium salt such as calcium hydroxide, calciumcarbonate and calcium chloride and a phosphoric acid compound such asphosphoric acid and a phosphoric acid salt such as sodium phosphate areallowed to be reacted is preferable. Among these synthetic calciumphosphates, at least one calcium phosphate selected from calciumdihydrogenpyrophosphate, calcium monohydrogenphosphate and calciumtertiary phosphate is more preferable.

[0030] As to the form of calcium carbonate and/or calcium phosphate(hereinafter referred to as “calcium agent”) used as materials in thepresent invention, an aqueous suspension of the calcium agent preparedby a normal method or an aqueous suspension obtained by adding water tothe calcium agent in the form of powder prepared by dehydrating, dryingand pulverizing the foregoing aqueous suspension of the calcium agentmay suffice, but the latter form is preferable from the viewpoint of thestrict observance of the Food Additive Standard as well as the hygienicmanagement.

[0031] When the calcium agent prepared by the latter process is used, asfar as the pH of calcium carbonate employed is concerned, it ispreferred, from the viewpoints of preventing a decrease in functions asan additive and enhancing efficiency upon pulverization andclassification, to use the calcium carbonate powder having the pH of11.7 or less at 25° C. of an aqueous suspension which is obtained bysubjecting 200 cc of an aqueous suspension having the solidconcentration of 20% by weight of calcium carbonate powder to supersonicwave-treatment under conditions of 300 W. 20 KHz for 10 minutes. Morepreferably, the calcium carbonate powder having the pH of 11.5 or lessis more preferred to use.

[0032] The specific surface area of the calcium agent used as a materialin the present invention measured by a nitrogen adsorption method (BETmethod) is preferable in the range of from 6 to 60 m²/g. If it is lessthan 6 m²/g, the stability for a long period of time in liquid foodssuch as cow's milk sometimes becomes problematic, while if it is morethan 60 m²/g, calcium carbonate particles sometimes aggregate sostrongly that they are difficult to disperse.

[0033] As the dolomite usable in the present invention, a naturaldolomite is pulverized by an H mill, a vertical type mill, a ball millor a roller mill and then used.

[0034] The specific surface area of the dolomite powder measured by anitrogen adsorption method (BET method) is preferable in the range of 1to 50 m²/g. If it is less than 1 m²/g, the stability for a long periodof time in liquid foods such as cow's milk sometimes becomesproblematic, while if it is more than 50 m²/g, dolomite particlessometimes aggregate so strongly that they are difficult to disperse.

[0035] Next, a food additive slurry composition is prepared whichcomprises at least one selected from a calcium agent (A) and dolomite,arabinogalactan (B) and/or a modified starch (C), and water.

[0036] The essential requirement for preparing the food additive slurrycomposition comprising at least one selected from a calcium agent anddolomite (A), arabinogalactan (B) and water is that the arabinogalactan(B) is contained in an amount of 0.5 to 60 parts by weight based on 100parts by weight of at least one selected from the group consisting of acalcium agent and dolomite (A) contained in the food additive slurrycomposition. If the feeling in throat-passage of liquid foods such asyogurt and cow's milk is taken into consideration, the arabinogalactan(B) is preferably contained in an amount of 1.0 to 50 parts by weight,more preferably 1.5 to 40 parts by weight.

[0037] If the amount of the arabinogalactan is less than 0.5 part byweight, even when the average particle size in the particle sizedistribution of the calcium agent and/or dolomite contained in the foodadditive slurry composition is controlled minutely, if the slurrycomposition is added to liquid foods such as cow's milk, juice andyogurt of a drink type, the calcium agent and/or the dolomite isinferior in stability with passage of time, and in the worst case,aggregate and precipitate at the bottom of a container within 24 hours.On the other hand, if it is more than 60 parts by weight, eatingimpression is not only damaged by dietary fiber derived from thearabinogalactan, but the viscosity of the product increases. As aresult, the production has to be limited to the product with a low solidconcentration in order to achieve good handling, which is undesirablefrom the viewpoint of economy.

[0038] The essential requirement for preparing the food additive slurrycomposition comprising at least one selected from a calcium agent anddolomite (A), a modified starch (C) and water is that the modifiedstarch (C) is contained in an amount of 0.1 to 80 parts by weight basedon 100 parts by weight of at least one selected from the groupconsisting of a calcium agent and dolomite (A) contained in the foodadditive slurry composition, preferably, it is contained in an amount of1 to 70 parts by weight, more preferably, it is contained in an amountof 2 to 50 parts by weight.

[0039] If the amount of the arabinogalactan is less than 0.1 part byweight, when the slurry composition is added to liquid foods such ascow's milk, juice and yogurt of a drink type, the calcium agent and/orthe dolomite is inferior in stability with passage of time, and in theworst case, aggregate and precipitate at the bottom of a containerwithin 24 hours. On the other hand, if it is more than 80 parts byweight, flavor inherent in the product is not only damaged due tosaltiness and bitterness resulting from the modified starch, but theviscosity of the product increases. As a result, the production has tobe limited to the product with a low solid concentration in order toachieve good handling, which is undesirable from the viewpoint ofeconomy.

[0040] There are no problems at all when the food additive slurrycomposition comprising at least one selected from a calcium agent anddolomite (A), either arabinogalactan (B) or a modified starch (C) isadded singly to cow's milk of a general type. However, in cases where itis added to a long relish period such as a long life cow's milk andjuice, when a super high temperature sterilization is applied, the heatresistance and the stability with passage of time of the arabinogalactan(B) or the modified starch are somewhat insufficient. Thus, thestability with passage of time of the calcium agent and/or dolomitedeteriorates to thereby make it difficult to keep the stability for along period of time.

[0041] Moreover, when the food additive slurry composition is added toinstant noodles, etc., as a mineral fortifying agent, it is required tocontain minerals in an amount more than the indicated amount and furtherto uniformly disperse them with the main materials such as flour, butwhen the arabinogalactan (B) or the modified starch (C) is added singly,fluidity in the main materials becomes somewhat poor so that it isdifficult to obtain foods enriched with minerals dispersed uniformly.

[0042] Accordingly, the preferable condition for producing a foodadditive slurry composition for use in a long life cow's milk preparedby a super high temperature sterilization method or a mineral-enrichedfood to be highly dispersed is that per 100 parts by weight of at leastone selected from a calcium agent and dolomite (A), 0.5 to 60 parts byweight of arabinogalactan (B) and 0.1 to 80 parts by weight of amodified starch (C) are not only contained, but the total amount of thearabinogalactan (B) and the modified starch (C) is contained in anamount of 1 to 100 parts by weight, preferably 2 to 90 parts by weight,more preferably 3 to 80 parts by weight, per 100 parts by weight of atleast one selected from the group consisting of a calcium agent anddolomite.

[0043] If the total amount of the arabinogalactan (B) and the modifiedstarch (C) is less than 1 part by weight per 100 parts by weight of atleast one selected from the group consisting of a calcium agent anddolomite (A), when, for example, the food additive composition is addedto instant noodles as a mineral fortifying agent, the content ofminerals in the instant noodles is variable and thus it is undesirable.On the other hand, if it is more than 100 parts by weight, the viscosityof the food additive slurry composition not only increases to thusresult in difficulty in handling, but the food additive slurrycomposition and/or food additive powder composition gives an adverseeffect to elasticity of the noodles so that eating impression isdeteriorated, and thus it is undesirable.

[0044] The electric conductivity N (mS/cm) of the food additive slurrycomposition preferably satisfies the requirement (a) as set forth below,more preferably 0.18≦N≦2.50, still more preferably 0.20≦N≦1.50.

0.17≦N≦4.00   (a)

[0045] N: Electric conductivity of a food additive slurry compositionwhen it was pulverized and/or dispersed, then adjusted to a calciumagent solid concentration of 5% by weight.

[0046] If the electric conductivity N (mS/cm) is less than 0.17, thecalcium agent becomes unstable in surface stability to be liable tore-aggregate, and thus, when the food additive slurry composition isused in cow's milk, etc., the stable product is difficult to beobtained, and if it is more than 4.00, when it is used in cow's milk,etc., the stability of protein is liable to be damaged to thus tend toincrease the viscosity, which, in the worst case, leads to gelation.

[0047] The electric conductivity in the present invention is measuredand calculated by the following manner:

[0048] Apparatus: Personal SC meter Model SC 82

[0049] Preparation of a specimen: A food additive slurry composition isadjusted with a solvent to a solid concentration of 5% by weight.

[0050] Solvent: Deionized water

[0051] The weight (volume) average particle diameter K (μm) of thecalcium agent and/or dolomite contained in the food additive slurrycomposition preferably satisfies the requirement (α) as set forth below,and it more preferably satisfies the requirement (β), still morepreferably (γ) in usage in which the storage stability for a fairly longperiod of time is required:

(α) 0.04≦K≦0.8

(β) 0.04≦K≦0.5

(γ) 0.04≦K≦0.3

[0052] If the weight average diameter K in particle size distribution ofthe calcium agent and/or the dolomite contained in the food additiveslurry composition is greater than 0.8 μm, the calcium agent and/or thedolomite is easy to precipitate so that the composition can not be usedfor foods being stored for a long period of time.

[0053] The adjustment of the weight average diameter of the calciumagent and/or the dolomite contained in the food additive slurrycomposition to 0.8 μm or less may be made by the methods as mentionedabove. For the pulverization and/or dispersion by the physical method,wet-pulverizers such as Dyno-mill, Sand-mill and Cobol-mill, emulsifyingand dispersing apparatuses such as Nanomizer, Microfluidizer andHomogenizer, supersonic wave disperser and roll mills such as athree-roll mill may be preferably used.

[0054] The weight average diameter in particle size distribution of thecalcium agent and/or the dolomite contained in the food additive slurrycomposition of the calcium agent and/or the dolomite in the presentinvention is measured and calculated according to the following manner:

[0055] Apparatus: SA-CP4L manufactured by Shimadzu Corp.

[0056] Preparation of a specimen: A food additive slurry composition isadded dropwise into a solvent heated to 20° C. to obtain a specimen forthe measurement of the particle size distribution.

[0057] Solvent: Deionized water

[0058] Preliminary dispersing: Supersonic wave dispersion by the use ofSK disperser (manufactured by Seishin Kigyo Co., Ltd.) was conducted for100 seconds.

[0059] Measuring temperature: 20.0° C.±2.5° C.

[0060] The modified starch (C) usable in the present invention is notspecifically limited, but in order to attain excellent stability indrinks being stored for a long period of time, starch obtained by one ormore reaction or treatment selected from oxidation, acid treatment,enzyme treatment, esterification, etherification and crosslinking, i.e.,one or more of acid-treated starch, oxidized starch, enzyme-modifieddextrin, estrified starch, etherified starch and crosslinked starch ispreferable, especially octenyl succinic acid-esterified starch ispreferable. The octenyl succinic acid-esterified starch is obtainedusually by making a starch suspension slightly alkaline and addingdropwise an octenyl succinic acid suspension to the starch suspension.Moreover, this starch may be used by being subjected to other treatmentsas above-mentioned or may be used in combination with the other modifiedstarches. As the modified starch, PURITY GUM 1773, PURITY GUM 2000,N-CREAMER 46, CAPSUL (trade names of National Starch Co., Ltd.),EMULSTAR 30 A (trade name of Matsutani Chemical Co., Ltd.) may beexemplified.

[0061] The kind of a material of starch used in the present invention isnot specifically limited, but waxicorn starch is preferable from theviewpoint of stability and viscosity of a slime.

[0062] In the foregoing way, a food additive slurry compositioncomprising at least one selected from the group consisting of a calciumagent and a dolomite (A), arabinogalactan (B) and/or a modified starch(C), and water are prepared, and a food additive powder composition isprepared by drying and pulverizing the slurry composition. The dryingmachine usable for drying the slurry composition is not specificallylimited, but it is desirable to conduct drying in an extremely shorttime from the standpoint of preventing a change of properties. As suchdrying machine, a dryer of a liquid drop-spray type such as a spaydryer, a slurry dryer using a ceramic medium in a heated and fluidizedstate are preferably used.

[0063] The food additive slurry or powder compositions of the presentinvention are very excellent in re-dispersibility in water so that theyare easily dispersed in water without using a specific disperser orstirring machine.

[0064] Accordingly, in preparing foods, for example, a calcium andmagnesium enriched cow's milk using the food additive slurry or powdercomposition, it is sufficient to add to cow's milk the food additiveslurry or powder composition and to stir the mixture strongly to thusallow the slurry or powder composition to be dispersed in the cow'smilk, but it is also possible to add to the cow's milk an aqueousdispersion obtained by preliminarily dispersing in water the foodadditive slurry or powder composition. In the case of a reducing milk,it is possible to add the food additive slurry or powder composition tobutter or butter oil dissolved at 60° C. or so, and to stir the mixtureat a high speed, thereafter to add reducing defatted milk or non-fat drymilk for homogenization.

[0065] The calcium and magnesium-enriched cow's milk prepared by theabove-mentioned method contains the calcium and/or dolomite removable bya clarifier in much smaller amounts than that containing calcium and/ormagnesium prepared by the conventional method. That is, in foods such ascow's milk, yogurt and juice added with the food additive slurry orpowder composition, the calcium agent and/or the dolomite are maintainedin an extremely stable state. Moreover, the food additive slurry orpowder composition of the present invention contain the calcium agentand/or the dolomite in a good state and thus it is possible to reducethe stirring time at the time of adding them to foods such as cow'smilk. As a result, aggregation of the calcium agent and/or the dolomitewhich can be seen in cases where they are added to butter and stirredfor a long time does not take place.

[0066] The food additive slurry or powder composition can be used,besides the above-described usage, for liquid foods such as cream,coffee, black tea, Oolong tea, and alcoholic beverage such as wine andsake for the purpose of enrichment of calcium and/or magnesium agents.

[0067] Further, when preparing the calcium and magnesium-enrichedinstant noodles by the use of the food additive slurry compositionand/or powder composition of the present invention, it is sufficient todirectly add to powder as a material of the instant noodles the foodadditive slurry composition and/or powder composition of the presentinvention and to disperse the food additive slurry and/or powdercomposition by stirring and mixing. In the case of the calcium-enrichedbiscuits and other foods as well, it is sufficient to add and dispersein a material in the same manner.

[0068] Moreover, the food additive slurry or powder composition of thepresent invention may be used conjointly with water-soluble calciumsalts such as calcium lactate and calcium chloride, and water-solublemagnesium salts such as magnesium chloride and magnesium sulfate.

[0069] Hereinafter, the present invention will be explained in moredetail by way of examples and comparative examples, but the presentinvention is in no way limited to these examples.

[0070] First, production methods for calcium carbonate, calciumphosphate and dolomite used in examples and comparative examples will bedescribed as below:

REFERENCE EXAMPLE 1 Calcium Carbonate

[0071] To 10000 of milk of lime having a specific gravity of 1.050heated to 10° C., a furnace gas having a carbon dioxide gasconcentration of 27% by weight (hereinafter, referred to as “carbondioxide gas”) was supplied at a rate of 25 m³/min to thus cause thecarbonation reaction to proceed and an aqueous calcium carbonatesuspension having a pH 9.0 at 25° C. was thereby obtained.

[0072] Next, the aqueous calcium carbonate suspension having the pH 9.0was stirred at 50° C. for 12 hours and when the suspension reached a pH11.8 at 25° C., the suspension was dehydrated by the use of a filterpress to thus obtain a dehydrated cake having a calcium carbonate solidconcentration of 48% by weight. Then, to the dehydrated cake obtained,water was added again and stirred to thus obtain an aqueous calciumcarbonate suspension having the same concentration as that prior todehydration. The pH of the aqueous calcium carbonate suspension was11.5. To the aqueous calcium carbonate suspension, carbon dioxide gaswas introduced again to thus lower the pH of this suspension to 7.0,thereafter subjected to dehydration by the use of a filter press, dryingby the use of a paddle dryer and pulverization by the use of adry-pulverizer to thereby obtain a calcium carbonate powder.

[0073] The specific surface area of the calcium carbonate powder by anitrogen adsorption method was measured by the use of a surface areameasuring apparatus NOVA 2000 manufactured by QUANTA CHROME Co., Ltd.,and the result was 30 m²/g.

REFERENCE EXAMPLE 2 Calcium Phosphate

[0074] After secondary ammonium phosphate was added to an aqueous strongammoniacal calcium chloride solution, the mixture was stirred anddehydrated. The cake obtained was washed with water several times, driedand dry-pulverized to thus obtain a whitish powder. The whitish powderwas confirmed to be calcium tertiary phosphate by an X-ray diffraction.

[0075] After having confirmed in the above way, an aqueous suspension ofthe calcium tertiary phosphate was dehydrated by the use of a filterpress and the press cake obtained was dried by the use of a paddle dryerand pulverized by the use of a dry-pulverizer to thereby obtain acalcium tertiary phosphate powder.

[0076] The specific surface area of the calcium tertiary phosphatepowder by a nitrogen adsorption method was measured by the use of asurface area measuring apparatus NOVA 2000 manufactured by QUANTA CHROMECo., Ltd., and the result was 40 m²/g.

REFERENCE EXAMPLE 3 Dolomite

[0077] After a natural dolomite was washed several times, it wasdry-pulverized by an H mill and classified to thus obtain a whitishpowder. It was confirmed by an X-ray diffraction that the whitish powderwas a mixture of calcium carbonate and magnesium carbonate. Moreover,the content of calcium and magnesium in the whitish powder was measuredand the results are 21% by weight and 12% by weight, respectively.

[0078] The specific surface area of the obtained powder by a nitrogenadsorption method was measured by the use of a surface area measuringapparatus NOVA 2000 manufactured by QUANTA CHROME Co., Ltd., and theresult was 5 m²/g.

EXAMPLE 1

[0079] A highly concentrated food additive slurry composition using thecalcium carbonate powder obtained by Reference Example 1 was produced byadding, based on 100 parts by weight of a solid concentration of calciumcarbonate, 20 parts by weight of arabinogalactan and water, mixing themixture with stirring to obtain a food additive slurry having a calciumcarbonate solid concentration of 40% by weight, and wet-pulverizing theslurry by the use of a wet-pulverizer Dyno-mill KD Pilot type(manufactured by WAB Co., Ltd.). The weight average particle diameter inparticle size distribution of calcium carbonate of the food additiveslurry composition was 0.20 μm. Moreover, a sample of the food additiveslurry composition after wet-pulverization was diluted to a solidconcentration of 5% by weight and the electric conductivity was measuredand the result was 0.45 mS/cm.

[0080] The highly concentrated food additive slurry composition obtainedwas sufficiently low in viscosity and satisfactory in fluidity.Meanwhile, the arabinogalactan was added as dissolved in waterpreliminarily.

EXAMPLES 2 and 9

[0081] Highly concentrated food additive slurry compositions wereproduced in the same manner as in Example 1, except that the conditionswere changed as shown in Table 1. The highly concentrated food additivecompositions obtained by Examples 2 and 9 were attempted to he enhancedto 40% by weight in solid concentration as in Example 1, but their solidconcentrations were as shown in Table 1 because with 40% by weight,handling was difficult so that the composition had to be diluted to adegree of not interfering-with handling.

[0082] The weight average particle diameters in particle sizedistribution of the calcium agent contained in the food additive slurrycompositions and the electric conductivities after wet-pulverizationwere measured in the same manner as in Example 1. The results are shownin Table 1.

EXAMPLE 3

[0083] A highly concentrated food additive slurry composition using thecalcium tertiary phosphate powder obtained by Reference Example 2 wasproduced by adding, based on 100 parts by weight of a solidconcentration of calcium phosphate, 13 parts by weight of a modifiedstarch and water, mixing the mixture with stirring to obtain a foodadditive slurry composition, and wet-pulverizing the slurry compositionby the use of a wet-pulverizer Dyno-mill KD pilot type. The highlyconcentrated food additive slurry composition was sufficiently low inviscosity and satisfactory in fluidity.

[0084] The weight average particle diameter in particle sizedistribution of the calcium agent contained in the food additive slurrycomposition and the electric conductivity after wet-pulverization weremeasured in the same manner as in Example 1. The results are shown inTable 1. Meanwhile, the modified starch was added as dissolved in waterprelimirarily.

EXAMPLES 4 and 10

[0085] Highly concentrated food additive slurry compositions wereproduced in the same manner as in Example 3, except that the conditionswere changed as shown in Table 1. The highly concentrated food additivecompositions obtained by Examples 4 and 10 were attempted to be enhancedto 40% by weight in calcium solid concentration as in Example 1, buttheir solid concentrations were those as shown in Table 1 because with40% by weight, handling was difficult so that the compositions had to bediluted to a degree of not interfering with handling.

[0086] The weight average particle diameters in particle sizedistributions of the calcium agent or dolomite contained in the foodadditive slurry compositions and the electric conductivities afterwet-pulverization were measured in the same manner as in Example 1. Theresults are shown in Table 1.

EXAMPLE 5

[0087] A highly concentrated food additive slurry composition using thecalcium carbonate powder obtained by Reference Example 1 was produced byadding, based on 100 parts by weight of a solid concentration of calciumcarbonate, 33 parts by weight of arabinogalactan and 15 parts by weightof a modified starch and water, mixing the mixture with stirring toobtain a food additive slurry having a calcium carbonate solidconcentration of 40% by weight, and wet-pulverizing the slurry by theuse of a wet-pulverizer Dyno-mill KD Pilot type.

[0088] The highly concentrated food additive slurry composition obtainedwas sufficiently low in viscosity and satisfactory in fluidity.Meanwhile, the arabinogalactan and the modified starch were added asdissolved in water preliminarily.

[0089] The weight average particle diameter in particle sizedistribution of the calcium agent contained in the food additive slurrycomposition and the electric conductivity after wet-pulverization weremeasured in the same manner as in Example 1. The results are shown inTable 1.

EXAMPLES 6 to 8, 11

[0090] Highly concentrated food additive slurry compositions wereproduced in the same manner as in Example 5, except that the conditionswere changed as shown in Table 1. The solid concentrations of the highlyconcentrated food additive compositions obtained by these examples wereattempted to be enhanced to 40% by weight as in Example 5, but theirsolid concentrations were as shown in Table I because with 40% byweight, handling was difficult so that the compositions had to bediluted to a degree of not interfering with handling.

[0091] The weight average particle diameters in particle sizedistribution of the calcium agent or dolomite contained in the foodadditive slurry compositions and the electric conductivities afterwet-pulverization were measured in the same manner as in Example 1 andthe results are shown in Table 1.

COMPARATIVE EXAMPLES 1, 9

[0092] Food additive slurry compositions were produced in the samemanner as in Example 1, except that the conditions were changed as shownin Table 1. The solid concentrations in calcium agent of the foodadditive compositions obtained by those comparative examples wereattempted to be enhanced to 40% by weight as in Example 1, but theirsolid concentrations were as shown in Table I because with 40% byweight, handling was difficult so that the compositions had to bediluted to a degree of not interfering with handling.

[0093] The weight average particle diameters in particle sizedistributions of the calcium agent or dolomite contained in the foodadditive slurry compositions and the electric conductivities afterwet-pulverization were measured in the same manner as in Example 1 andthe results are shown in Table 1.

COMPARATIVE EXAMPLES 2 and 8

[0094] Food additive slurry compositions were produced in the samemanner as in Example 3, except that the conditions were changed as shownin Table 1. The solid concentrations in calcium agent of the foodadditive compositions obtained by those comparative examples wereattempted to be enhanced to 40% by weight as in Example 1, but theirsolid concentrations were as shown in Table 1 because with 40% byweight, handling was difficult so that the compositions had to bediluted to a degree of not interfering with handling.

[0095] The weight average particle diameters in particle sizedistributions of the calcium agent contained in the food additive slurrycompositions and the electric conductivities after wet-pulverizationwere measured in the same manner as in Example 1 and the results areshown in Table 1.

COMPARATIVE EXAMPLES 3 and 4

[0096] Food additive slurry compositions were produced in the samemanner as in Example 5, except that the conditions were changed as shownin Table 1. The solid concentrations in calcium agent of the foodadditive compositions obtained by those comparative examples wereattempted to be enhanced to 40% by weight as in Example 5, but theirsolid concentrations were as shown in Table 1 because with 40% byweight, handling was difficult so that the compositions had to bediluted to a degree of not interfering with handling.

[0097] The weight average particle diameters in particle sizedistributions of the calcium agent contained in the food additive slurrycompositions and the electric conductivities after wet-pulverizationwere measured in the same manner as in Example 1 and the results areshown in Table 1.

COMPARATIVE EXAMPLE 5

[0098] A highly concentrated food additive slurry composition using thecalcium carbonate obtained by Reference Example 1 was produced byadding, based on 100 parts by weight of a solid content of calciumcarbonate, 12 parts by weight of an enzyme-decomposed lecithin andwater, mixing the mixture with stirring and wet-pulverizing the slurrycomposition by the use of a wet-pulverizer Dyno-mill KD pilot type toobtain a highly concentrated food additive slurry composition. The solidconcentration in calcium agent of the food additive composition obtainedwas attempted to be enhanced to 40% by weight as in Example 1, but itssolid concentration was as shown in Table 1 because with 40% by weight,handling was difficult due to high viscosity so that the composition hadto be diluted to a degree of not interfering with handling. The weightaverage particle diameter in particle size distribution of the calciumagent contained in the food additive slurry composition and the electricconductivity after wet-pulverization was measured in the same manner asin Example 1 and the results are shown in Table 1. Meanwhile, theenzyme-decomposed lecithin was added as dissolved in waterpreliminarily.

COMPARATIVE EXAMPLES 6 and 7

[0099] Food additive slurry compositions were produced in the samemanner as in Comparative Example 5, except that the conditions werechanged as shown in Table 1. The solid concentrations in calcium agentof the food additive compositions obtained by those comparative exampleswere attempted to be enhanced to 40% by weight as in Example 1, buttheir solid concentrations were as shown in Table 1 because with 40% byweight, handling was difficult so that the compositions had to bediluted to a degree of not interfering with handling.

[0100] The weight average particle diameters in particle sizedistributions of the calcium agent contained in the food additive slurrycompositions and the electric conductivity after wet-pulverization wasmeasured in the same manner as in Example 1 and the results are shown inTable 1.

[0101] Meanwhile, the sucrose fatty acid ester and propylene glycolalginate were used as dissolved in water heated to 65° C., then cooledto 20° C. preliminarily.

EXAMPLES 12 TO 22, COMPARATIVE EXAMPLES 10 TO 18

[0102] The food additive slurry compositions obtained by Examples 1 to11 and Comparative Examples 1 to 9 were dried by the use of a spraydryer to thus obtain food additive powder compositions.

[0103] Next, the food additive powder compositions obtained by Examples12 to 22 and Comparative Examples 10 to 18 were added into water stirredat 11000 rpm for 15 minutes by the use of a Homomixer so thatre-dispersed suspensions having the same slurry concentrations incalcium agent and/or dolomite as those prior to being powdered wereprepared. The viscosities of the re-dispersed suspensions of the foodadditive powder compositions were nearly the same as those of the foodadditive slurry compositions before drying and fluidities were quitesatisfactory.

[0104] The weight average particle diameters in particle sizedistributions of the calcium agent and/or the dolomite contained in there-dispersed suspensions are shown in Table 2. TABLE 1 Electric Weightaverage Modified Other Solid conductivity particle Arabinogalactanstarch additives Kind of Ca/Mg conc. N diameter K parts by wt. parts bywt. parts by wt. agents wt. % mS/cm μm Example 1 2.0 — — Calciumcarbonate 40 0.45 0.20 Example 2 0.9 — — Calcium carbonate 30 0.19 0.35Example 3 — 1.3 — Calcium phosphate 40 0.38 0.22 Example 4 — 7.8 —Calcium carbonate 30 1.21 0.19 Calcium phosphate Example 5 3.3 1.5 —Calcium carbonate 40 0.67 0.18 Example 6 0.7 0.6 — Calcium phosphate 300.21 0.30 Example 7 3.3 5.5 — Calcium phosphate 30 1.83 0.18 Example 81.2 0.7 — Calcium carbonate 35 0.28 0.27 Example 9 5.6 — — Dolomite 300.98 0.20 Example 10 — 0.2 — Dolomite 25 0.18 0.39 Example 11 6.1 3.5 —Dolomite 25 2.01 0.19 Comp. Ex. 1 0.4 — — Calcium carbonate 15 0.17 0.51Comp. Ex. 2 — 8.3 — Calcium phosphate 20 1.72 0.19 Comp. Ex. 3 0.3 0.08— Calcium phosphate 15 0.18 0.50 Comp. Ex. 4 7.0 3.2 — Calcium carbonate15 2.55 0.19 Comp. Ex. 5 — — Enzyme- Calcium carbonate 20 0.44 0.30decomposed lecithin 12 Comp. Ex. 6 — — S.E 20 Calcium carbonate 15 0.250.16 Comp. Ex. 7 — — PGA 5 Calcium phosphate 15 0.27 0.19 Comp. Ex. 8 —0.09 — Dolomite 15 0.16 0.78 Comp. Ex. 9 6.2 — Dolomite 20 0.75 0.20

[0105] TABLE 2 Weight average particle diameter Z μm Example 12 0.21Example 13 0.34 Example 14 0.22 Example 15 0.19 Example 16 0.19 Example17 0.31 Example 18 0.19 Example 19 0.29 Example 20 0.21 Example 21 0.40Example 22 0.18 Comp. Ex. 10 0.52 Comp. Ex. 11 0.20 Comp. Ex. 12 0.50Comp. Ex. 13 0.19 Comp. Ex. 14 0.31 Comp. Ex. 15 0.16 Comp. Ex. 16 0.18Comp. Ex. 17 0.79 Comp. Ex. 18 0.19

[0106] Next, the food additive slurry compositions and the re-dispersedsuspensions of the powder compositions prepared by Examples 1 to 22 andComparative Examples 1 to 18 were diluted to 0.75% by weight in solidconcentration of the calcium agent and 0.91% by weight in solidconcentration of the dolomite, respectively. Each of the dilutedsuspensions was taken into a 100 ml measuring cylinder and left to standat 10° C. to thus separate a transparent portion caused by precipitatesof calcium carbonate or dolomite and a colored portion dispersed by thecalcium agent and/or dolomite. Changes with time in the interfacialheight and the amount of the precipitate were visually inspected andstability of each suspension in water was observed. Scale by ml was readand the results are shown by the following 5-rank evaluation in Table 3.

[0107] Interfacial Height

[0108] Interfacial height is not less than 98 ml and not more than 100ml:5

[0109] Interfacial height is not less than 95 ml and less than 98 ml:4

[0110] Interfacial height is not less than 90 ml and less than 95 ml:3

[0111] Interfacial height is not less than 50 ml and 90 ml:2

[0112] Interfacial height is less than 50 ml:1

[0113] Amount of Precipitate

[0114] Precipitate is rarely observed:5

[0115] Precipitate is slightly observed:4

[0116] Precipitate in about 0.5 mm or less is observed:3

[0117] Precipitate in not less than 0.5 mm and less than 2 mm isobserved:2

[0118] Precipitate in not less than 2 mm is observed:1 TABLE 3Interfacial height Amount of precipitate After After 1 day 3 days 7 days1 day 3 days 7 days Example 1 5 5 5 5 5 5 Example 2 4 4 4 4 4 4 Example3 5 5 5 5 5 5 Example 4 5 5 5 5 5 5 Example 5 5 5 5 5 5 5 Example 6 4 44 5 4 4 Example 7 5 5 5 5 5 5 Example 8 5 5 4 5 4 4 Example 9 5 5 5 5 55 Example 10 4 4 3 4 3 3 Example 11 5 5 5 5 5 5 Example 12 5 5 5 5 5 5Example 13 5 4 4 5 4 4 Example 14 5 5 5 5 5 5 Example 15 5 5 5 5 4 4Example 16 5 5 5 5 5 5 Example 17 4 4 3 4 4 4 Example 18 5 5 5 5 5 5Example 19 5 4 4 5 4 4 Example 20 5 5 5 5 5 5 Example 21 4 3 3 4 3 3Example 22 5 5 5 5 5 5 Comp. Ex. 1 3 2 2 2 2 1 Comp. Ex. 2 5 5 5 5 5 5Comp. Ex. 3 2 2 1 2 2 2 Comp. Ex. 4 5 5 5 5 5 5 Comp. Ex. 5 5 5 4 5 5 4Comp. Ex. 6 5 5 5 5 5 5 Comp. Ex. 7 5 5 5 5 5 5 Comp. Ex. 8 2 2 1 3 2 2Comp. Ex. 9 5 5 5 5 5 5 Comp. Ex. 10 3 2 1 3 2 2 Comp. Ex. 11 5 5 5 5 55 Comp. Ex. 12 3 2 2 2 2 2 Comp. Ex. 13 5 5 5 5 5 5 Comp. Ex. 14 5 4 4 44 4 Comp. Ex. 15 5 5 5 5 5 5 Comp. Ex. 16 5 5 5 5 5 5 Comp. Ex. 17 2 1 12 1 1 Comp. Ex. 18 5 5 5 5 5 5

EXAMPLE 23

[0119] 200 g of the food additive slurry composition prepared by Example1 were dispersed in 500 g of butter dissolved at 60° C. This dispersionwas added with stirring into 9.30 Kg of defatted milk and the mixturewas sterilized to thus obtain a calcium-enriched milk. Thecalcium-enriched milk was taken into several measuring cylinders of 100ml and they were stored at 5° C. The milk was taken out quietlyperiodically and a change with time in the amount of the precipitate atthe bottom of the measuring cylinder was visually inspected. The resultswere shown by the following 4-rank evaluation in Table 4.

[0120] Moreover, the sensory test for flavor of the calcium-enrichedmilk was carried out by 10 men and women and the results were shown bythe following 5-rank evaluation in Table 4.

[0121] Amount of Precipitate

[0122] Precipitate is rarely observed:4

[0123] Precipitate is slightly observed:3

[0124] Precipitate in a small amount is observed:2

[0125] Precipitate in a large amount is observed:1

[0126] Flavor

[0127] Flavor is good:5

[0128] Flavor is slightly concerned about (Incongruity is somewhatfelt.):4

[0129] Flavor is slightly bad (Unpleasantness is somewhat felt.):3

[0130] Flavor is considerably bad (Unpleasantness is considerablyfelt.):2

[0131] Flavor is very bad (Unpleasantness is strongly felt.):1

EXAMPLES 24 TO 30, EXAMPLES 34 TO 41, COMPARATIVE EXAMPLES 19 TO 25,COMPARATIVE EXAMPLES 28 TO 34

[0132] Calcium-enriched cow's milks were obtained in the same manner asin Example 23, except that the food additive slurry compositions or there-dispersed suspensions of the food additive slurry or powdercompositions prepared by Examples 2 to 8, Examples 12 to 19, ComparativeExamples 1 to 7, Comparative Examples 10 to 16 were used and that eachcalcium agent concentration was adjusted to the same concentration as inExample 23. The inspection of the precipitate and sensory test forflavor were performed in the same manner as in Example 23. The resultsare shown in Table 4.

EXAMPLE 31

[0133] 445 g of the food additive slurry composition prepared by Example9 were dispersed in 500 g of butter dissolved at 60° C. This dispersionwas added with stirring into 9.05 Kg of defatted milk and the mixturewas sterilized to thus obtain calcium and magnesium-enriched milk. Theinspection of the precipitate and sensory test for flavor were performedin the same manner as in Example 23. The results are shown in Table 4.

EXAMPLES 32, 33, 42 TO 44, COMPARATIVE EXAMPLES 26, 27, 35, 36

[0134] Calcium and magnesium-enriched cow's milks were obtained in thesame manner as in Example 31, except that the food additive slurrycompositions or the re-dispersed suspensions of the food additive powdercompositions prepared by Examples 10, 11, 20 to 22, Comparative Examples8, 9, 17 and 18 were used and that each calcium and magnesiumconcentration was adjusted to the same concentration as in Example 31.The inspection of the precipitate and sensory test for flavor wereperformed in the same manner as in Example 23. The results are shown inTable 4. TABLE 4 Amount of precipitate Calcium agent and/or dolomiteslurry comp. After or re-dispersed suspension of powder comp. 3 day 7days 14 days Flavor Example 23 Product of Example 1 4 4 4 5 Example 24Product of Example 2 4 3 3 4 Example 25 Product of Example 3 4 4 4 5Example 26 Product of Example 4 4 4 4 4 Example 27 Product of Example 54 4 4 5 Example 28 Product of Example 6 4 3 3 4 Example 29 Product ofExample 7 4 4 3 4 Example 30 Product of Example 8 4 4 3 4 Example 31Product of Example 9 4 4 4 5 Example 32 Product of Example 10 3 3 3 4Example 33 Product of Example 11 4 4 3 3 Example 34 Product of Example12 4 4 4 5 Example 35 Product of Example 13 4 3 3 4 Example 36 Productof Example 14 4 4 4 5 Example 37 Product of Example 15 4 4 3 4 Example38 Product of Example 16 4 4 4 5 Example 39 Product of Example 17 4 3 34 Example 40 Product of Example 18 4 4 3 3 Example 41 Product of Example19 4 3 3 4 Example 42 Product of Example 20 4 4 4 5 Example 43 Productof Example 21 3 3 3 4 Example 44 Product of Example 22 4 4 4 3 Comp. Ex.19 Product of Comp. Ex. 1 2 1 1 1 Comp. Ex. 20 Product of Comp. Ex. 2 43 3 2 Comp. Ex. 21 Product of Comp. Ex. 3 2 2 1 2 Comp. Ex. 22 Productof Comp. Ex. 4 4 4 3 2 Comp. Ex. 23 Product of Comp. Ex. 5 4 4 3 1 Comp.Ex. 24 Product of Comp. Ex. 6 4 4 4 5 Comp. Ex. 25 Product of Comp. Ex.74 4 4 5 Comp. Ex. 26 Product of Comp. Ex. 8 1 1 1 1 Comp. Ex. 27 Productof Comp. Ex. 9 4 4 3 2 Comp. Ex. 28 Product of Comp. Ex. 10 1 1 1 1Comp. Ex. 29 Product of Comp. Ex. 11 4 3 3 2 Comp. Ex. 30 Product ofComp. Ex. 12 2 2 2 2 Comp. Ex. 31 Product of Comp. Ex. 13 4 4 3 2 Comp.Ex. 32 Product of Comp. Ex. 14 4 4 3 1 Comp. Ex. 33 Product of Comp. Ex.15 4 4 4 5 Comp. Ex. 34 Product of Comp. Ex. 16 4 4 4 5 Comp. Ex. 35Product of Comp. Ex. 17 1 1 1 1 Comp. Ex. 36 Product of Comp. Ex. 18 4 43 2

EXAMPLE 45

[0135] 200 g of the food additive slurry composition prepared by Example1 were dispersed in 300 g of butter dissolved at 60° C. This dispersionwas added with stirring-into 9.50 Kg of defatted milk and the mixturewas sterilized at an ultra high temperature to thus obtain a long-Lifecalcium-enriched milk. The inspection of the precipitate and sensorytest for flavor were performed in the same manner as in Example 23. Theresults are shown in Table 5.

EXAMPLES 46 TO 52, EXAMPLES 56 TO 63, COMPARATIVE EXAMPLES 37 TO 43,COMPARATIVE EXAMPLES 46 TO 52

[0136] Long-life calcium-enriched cow's milks were obtained in the samemanner as in Example 45, except that the food additive slurrycompositions or the re-dispersed suspensions of the food additive powdercompositions prepared by Examples 2 to 8, Examples 12 to 19, ComparativeExamples 1 to 7, Comparative Examples 10 to 16 were used and that eachcalcium agent concentration was adjusted to the same concentration as inExample 45. The inspection of the precipitate and sensory test forflavor were performed in the same manner as in Example 23. The resultsare shown in Table 5.

EXAMPLE 53

[0137] 445 g of the food additive slurry composition prepared by Example9 were dispersed in 300 g of butter dissolved at 60° C. This dispersionwas added with stirring into 9.05 Kg of defatted milk and the mixturewas sterilized at an ultra high temperature to thus obtain a long-lifecalcium and magnesium-enriched milk. The inspection of the precipitateand sensory test for flavor were performed in the same manner as inExample 23. The results are shown in Table 5.

EXAMPLES 54, 55, 64 TO 66, COMPARATIVE EXAMPLES 44, 45, 53, 54

[0138] Long-life calcium and magnesium-enriched cow's milks wereobtained in the same manner as in Example 53, except that the foodadditive slurry compositions or the re-dispersed suspensions of the foodadditive powder compositions prepared by Examples 10, 11, 20 to 22,Comparative Examples 8, 9, 17 and 18 were used and that each calcium andmagnesium concentration was adjusted to the same concentration as inExample 53. The inspection of the precipitate and sensory test forflavor were performed in the same manner as in Example 23. The resultsare shown in Table 5. TABLE 5 Amount of precipitate Calcium agent and/ordolomite slurry comp. After or re-dispersed suspension of powder comp.10 days 20 days 14 days Flavor Example 45 Product of Example 1 3 3 2 4Example 46 Product of Example 2 2 2 2 3 Example 47 Product of Example 33 2 2 4 Example 48 Product of Example 4 3 3 2 3 Example 49 Product ofExample 5 4 4 4 5 Example 50 Product of Example 6 4 3 3 5 Example 51Product of Example 7 4 4 4 4 Example 52 Product of Example 8 4 4 3 4Example 53 Product of Example 9 3 3 2 3 Example 54 Product of Example 103 2 1 2 Example 55 Product of Example 11 4 4 4 3 Example 56 Product ofExample 12 3 3 2 4 Example 57 Product of Example 13 3 2 2 3 Example 58Product of Example 14 3 2 2 4 Example 59 Product of Example 15 3 3 2 3Example 60 Product of Example 16 4 4 4 5 Example 61 Product of Example17 4 3 3 5 Example 62 Product of Example 18 4 4 4 3 Example 63 Productof Example 19 4 3 3 4 Example 64 Product of Example 20 3 3 2 3 Example65 Product of Example 21 3 2 2 2 Example 66 Product of Example 22 4 4 43 Comp. Ex. 37 Product of Comp. Ex. 1 1 1 1 1 Comp. Ex. 38 Product ofComp. Ex. 2 3 2 2 2 Comp. Ex. 39 Product of Comp. Ex. 3 2 2 2 2 Comp.Ex. 40 Product of Comp. Ex. 4 4 3 3 2 Comp. Ex. 41 Product of Comp. Ex.5 3 3 2 1 Comp. Ex. 42 Product of Comp. Ex. 6 4 4 4 5 Comp. Ex. 43Product of Comp. Ex. 7 4 4 4 5 Comp. Ex. 44 Product of Comp. Ex. 8 1 1 11 Comp. Ex. 45 Product of Comp. Ex. 9 3 2 2 2 Comp. Ex. 46 Product ofComp. Ex. 10 1 1 1 1 Comp. Ex. 47 Product of Comp. Ex. 11 3 3 2 2 Comp.Ex. 48 Product of Comp. Ex. 12 2 2 2 1 Comp. Ex. 49 Product of Comp. Ex.13 3 3 2 2 Comp. Ex. 50 Product of Comp. Ex. 14 3 3 2 1 Comp. Ex. 51Product of Comp. Ex. 15 4 4 4 5 Comp. Ex. 52 Product of Comp. Ex. 16 4 44 5 Comp. Ex. 53 Product of Comp. Ex. 17 1 1 1 1 Comp. Ex. 54 Product ofComp. Ex. 18 3 2 2 2

EXAMPLE 67

[0139] 200 g of the food additive slurry composition prepared by Example3, 2.4 Kg of a commercially available cow's milk, 150 g of butter, 1.25kg of defatted milk were added into 5 kg of water and homogenized withstirring. After being sterilized and cooled by a normal method, 200 g ofa starter preliminarily prepared were inoculated into the mixture,filled into a 180 cc cup, and fermented at 38° C. for 5 hours to thusobtain a calcium-enriched yogurt.

[0140] The sensory test was conducted by 10 men and women and eatingimpression was evaluated by the following 4-rank criteria and flavor wasevaluated by the following 5-rank criteria, the average values of whichare shown in Table 6.

[0141] Eating Impression

[0142] Texture is not only good, but tongue touch feel is good:4

[0143] Viscosity is somewhat high or texture is somewhat rough, andtongue touch feel is a little harsh:3

[0144] Viscosity is fairly high or texture is fairly rough, and tonguetouch feel is fairly harsh:2

[0145] Viscosity is too high or water is released, and tongue touch feelis very harsh:1

[0146] Flavor

[0147] Flavor is good:5

[0148] Flavor is slightly concerned about (Incongruity is somewhatfelt.):4

[0149] Flavor is slightly bad (Unpleasantness is somewhat felt.):3

[0150] Flavor is considerably bad (Unpleasantness is considerablyfelt.):2

[0151] Flavor is very bad (Unpleasantness is strongly felt.):1

EXAMPLES 55 TO 60

[0152] Calcium-enriched yogurts were obtained in the same manner as inExample 67 except that the food additive slurry compositions or there-dispersed suspensions of the food additive powder compositionsprepared by Examples 6, 7, 14, 17, 18, Comparative Examples 2, 3, 7, 11,12, 16 used and that each calcium agent concentration was adjusted tothe same concentration as in Example 67. The sensory test was performedin the same manner as in Example 67. The results are shown in Table 6.TABLE 6 Calcium agent slurry comp. or re-dispersed Eating suspension ofpowder comp. impression Flavor Example 67 Product of Example 3 4 5Example 68 Product of Example 6 3 5 Example 69 Product of Example 7 4 4Example 70 Product of Example 14 4 5 Example 71 Product of Example 17 35 Example 72 Product of Example 18 4 4 Comp. Ex. 55 Product of Comp. Ex.2 3 3 Comp. Ex. 56 Product of Comp. Ex. 3 1 1 Comp. Ex. 57 Product ofComp. Ex. 7 4 5 Comp. Ex. 58 Product of Comp. Ex. 11 3 3 Comp. Ex. 59Product of Comp. Ex. 12 1 1 Comp. Ex. 60 Product of Comp. Ex. 16 4 5

EXAMPLE 73

[0153] 20 Kg of drink water containing 626 g of the food additive slurrycomposition prepared by Example 1 were added with stirring to 50 Kg offlour. The stirred materials were aged, stretched thinly by rolls, cutto thus prepare raw noodles. The raw noodles were steamed for apredetermined time and dried to thereby obtain calcium-enriched instantnoodles containing a theoretical calcium content of 2.00 mg/g. 10 g of asample was taken precisely from optional ten spots of the obtainedcalcium-enriched instant noodles and the calcium content in the instantnoodles was measured. The maximum values, the minimum values and theaverage values are shown in Table 7. The calcium-enriched instantnoodles were subjected to sensory test for eating impression by 10 menand women and the results are shown by the following 4-rank evaluation,the average values of which are shown in Table 7.

[0154] Eating Impression

[0155] Texture is not only good, but tongue touch feel is good:4

[0156] Incongruity is rarely felt, but tongue touch feel is somewhatharsh:3

[0157] Incongruity is considerably felt and tongue touch feel isconsiderably harsh:2

[0158] Incongruity is noticeably felt and tongue touch feel isnoticeably harsh:1

EXAMPLES 74 TO 80, EXAMPLES 84 TO 91, COMPARATIVE EXAMPLES 61 TO 67COMPARATIVE EXAMPLES 70 TO 76

[0159] Calcium-enriched instant noodles were obtained in the same manneras in Example 73, except that the food additive slurry compositions orthe re-dispersed suspensions of the food additive powder compositionsprepared by Examples 2 to 8, 12 to 19, Comparative Examples 1 to 7, 10to 16 were used and that each calcium agent concentration was adjustedto the same concentration as in Example 73. The measurement of thecalcium content in the calcium-enriched instant noodles and the sensorytest for eating impression were performed in the same manner as inExample 73. The results are shown in Table 7.

EXAMPLE 81

[0160] 20 Kg of drink water containing 1588 g of the food additiveslurry composition prepared by Example 9 were added with stirring to 50Kg of flour. The stirred and homogenized materials were aged, stretchedthinly by rolls, cut to thus prepare raw noodles. The raw noodles weresteamed for a predetermined time and dried to thereby obtain calcium andmagnesium-enriched instant noodles containing a theoretical calciumcontent of 2.00 mg/g and a theoretical magnesium content of 1.14 mg/g.

[0161] The measurement of calcium and magnesium contents in the calciumand magnesium-enriched instant noodles and the sensory test for eatingimpression were performed in the same manner as in Example 73. Theresults are shown in Tables 7 and 8.

EXAMPLES 82, 83, 92 TO 94, COMPARATIVE EXAMPLES 68, 69, 77, 78

[0162] The calcium and magnesium-enriched instant noodles were obtainedin the same manner as in Example 81, except that the food additiveslurry compositions or the re-dispersed suspensions of the food additivepowder compositions prepared by Examples 10, 11, 20 to 22 andComparative Examples 8, 9, 17, 18 were used and that each magnesiumconcentration was adjusted to the same concentration as in Example 81.The measurement of the calcium and magnesium contents and the sensorytest for eating impression were performed in the some manner as inExample 73. The results are shown in Tables 7 and 8.

[0163] As is apparent from Tables 1 to 8, the food additive slurry orpowder compositions represented by Examples 1 to 22 are possible to behighly concentrated to, for example, 40% by weight, and thus excellentin circulation economy, and excellent in re-dispersibility anddispersion stability in liquid for a long period of time as well as inflavor.

[0164] In contrast, the food additive slurry or powder compositionsrepresented by Comparative Examples 1 to 18 are difficult to enhance theconcentration to more than 20% by weight and thus are inferior incirculation economy. Especially, those obtained by Comparative Examples6, 7, 15 and 16 are excellent in stability in liquid as well as flavor,but difficult to be highly concentrated. Moreover, the other foodadditive slurry or powder compositions represented by other ComparativeExamples are comparatively good in stability in liquid, but inferior inflavor in cow's milk. Calcium agent and/or Ca content in 1 g of noodlesdolomite slurry comp. (mg) or re-dispersed suspension Minimum MaximumAverage Eating of powder comp. values values values impression Example73 Product of Example 1 1.88 2.15 1.95 4 Example 74 Product of Example 21.79 2.28 1.90 3 Example 75 Product of Example 3 1.90 2.10 1.97 4Example 76 Product of Example 4 1.85 2.10 1.94 3 Example 77 Product ofExample 5 1.99 2.01 2.00 4 Example 78 Product of Example 6 1.97 2.031.99 4 Example 79 Product of Example 7 1.98 2.03 1.99 3 Example 80Product of Example 8 1.98 2.04 2.01 4 Example 81 Product of Example 91.92 2.10 1.96 4 Example 82 Product of Example 10 1.83 2.31 2.10 3Example 83 Product of Example 11 1.97 2.02 2.00 3 Example 84 Product ofExample 12 1.90 2.05 1.97 4 Example 85 Product of Example 13 1.83 2.161.94 3 Example 86 Product of Example 14 1.94 2.05 1.98 4 Example 87Product of Example 15 1.92 1.99 1.98 3 Example 88 Product of Example 161.99 2.00 2.00 4 Example 89 Product of Example 17 1.97 1.99 1.99 4Example 90 Product of Example 18 1.98 2.01 1.99 3 Example 91 Product ofExample 19 1.98 2.04 2.01 4 Example 92 Product of Example 20 1.90 2.061.98 4 Example 93 Product of Example 21 1.85 2.22 1.95 3 Example 94Product of Example 22 1.98 2.00 1.99 3 Comp. Ex. 61 Product of Comp. Ex.1 0.52 3.19 1.61 1 Comp. Ex. 62 Product of Comp. Ex. 2 1.70 2.25 1.90 2Comp. Ex. 63 Product of Comp. Ex. 3 0.30 2.58 1.51 1 Comp. Ex. 64Product of Comp. Ex. 4 1.81 2.09 1.92 2 Comp. Ex. 65 Product of Comp.Ex. 5 1.71 2.49 1.88 2 Comp. Ex. 66 Product of Comp. Ex. 6 1.91 2.111.96 4 Comp. Ex. 67 Product of Comp. Ex. 7 1.94 2.08 1.99 4 Comp. Ex. 68Product of Comp. Ex. 8 1.21 2.09 1.55 1 Comp. Ex. 69 Product of Comp.Ex. 9 1.92 2.11 1.97 2 Comp. Ex. 70 Product of Comp. Ex. 10 0.22 5.233.11 1 Comp. Ex. 71 Product of Comp. Ex. 11 1.88 2.29 2.01 2 Comp. Ex.72 Product of Comp. Ex. 12 0.82 3.52 2.22 1 Comp. Ex. 73 Product ofComp. Ex. 13 1.89 2.03 1.98 2 Comp. Ex. 74 Product of Comp. Ex. 14 1.722.15 1.83 2 Comp. Ex. 75 Product of Comp. Ex. 15 1.94 2.00 1.97 4 Comp.Ex. 76 Product of Comp. Ex. 16 1.95 2.02 1.98 4 Comp. Ex. 77 Product ofComp. Ex. 17 0.34 3.11 1.89 1 Comp. Ex. 78 Product of Comp. Ex. 18 1.742.10 2.04 2

[0165] TABLE 8 Calcium agent and/or dolomite slurry comp. Mg content in1 g of noodles or re-dispersed (mg) suspension Minimum Maximum Averageof powder comp. values values values Example 81 Product of Example 91.10 1.20 1.12 Example 82 Product of Example 10 1.05 1.32 1.20 Example83 Product of Example 11 1.13 1.15 1.14 Example 92 Product of Example 201.09 1.18 1.13 Example 93 Product of Example 21 1.06 1.27 1.11 Example94 Product of Example 22 1.13 1.14 1.14 Comp. Ex. 68 Product of Comp.Ex. 0.69 1.19 0.89 8 Comp. Ex. 69 Product of Comp. Ex. 1.10 1.21 1.13 9Comp. Ex. 77 Product of Comp. Ex. 0.19 1.78 1.08 17 Comp. Ex. 78 Productof Comp. Ex. 0.99 1.20 1.17 18

[0166] Industrial Applicability

[0167] As explained above, the food additive slurry or powdercompositions of the present invention are superior not only inre-dispersibility in liquid, dispersion stability in liquid for a longperiod of time and flavor, but are capable of providing highlyconcentrated products, for example, concentrations more than 20% byweight, preferably, more than 25% by weight, more preferably, more than30% by weight, and therefore they are advantageous economically.Moreover, food compositions prepared by the use of the food additiveslurry or powder compositions are very excellent in storage stabilityfor a long period of time even in neutral or acidic region. Further, thepresent invention has an advantage that the materials used in thepresent invention can be obtained stably without being influenced byweather, world situation or the like.

1. A food additive slurry composition which contains 100 parts by weightof at least one selected from the group consisting of calcium carbonateand calcium phosphate (hereinafter referred to as a calcium agent), anddolomite (A) and 0.5 to 60 parts by weight of arabinogalactan (B).
 2. Afood additive slurry composition which contains 100 parts by weight ofat least one selected from the group consisting of a calcium agent anddolomite (A), and 0.1 to 80 parts by weight of a modified starch (C). 3.A food additive slurry composition which contains at least one selectedfrom the group consisting a calcium agent and dolomite (A),arabinogalactan (B) and a modified starch (C), in which thearabinogalactan (B) is 0.5 to 60 parts by weight and the modified starch(C) is 0.1 to 80 parts by weight per 100 parts by weight of at least oneselected from the group consisting of a calcium agent and dolomite (A),and the total amount of the arabinogalactan (B) and the modified starch(C) is 1 to 100 parts by weight per 100 parts by weight of at least oneselected from the group consisting of a calcium agent and dolomite (A).4. A food additive slurry composition of any one of claims 1 to 3,satisfying electric conductivity N (mS/cm) of the below-mentioned (a):0.17≦N≦4.00   (a) N: Electric conductivity of a food additive slurrycomposition when it was pulverized and/or dispersed, then adjusted to acalcium agent solid concentration of 5% by weight.
 5. A food additiveslurry composition of any one of claims 2 to 4, wherein the modifiedstarch (C) is a processed starch which is subjected to one or more ofoxidation, acid treatment, enzyme treatment, esterification,etherification and crosslinking.
 6. A food additive slurry compositionof any one of claims 2 to 5, wherein the modified starch is octenylsuccinic acid-esterified starch.
 7. A food additive slurry compositionof any one of claims 1 to 6, wherein a weight average diameter K (μm) inparticle size distribution of the calcium agent and/or dolomitecontained in the food additive slurry composition is 0.04≦K≦0.8.
 8. Afood additive powder composition, wherein the food additive slurrycomposition defined by any one of claims 1 to 7 is dried and pulverized.9. A food composition containing a food additive slurry compositionand/or a food additive powder composition defined by any of claims 1 to8.